black bean salsa

Name: Black Bean Salsa
Prep time: 10 min
Yield: 12
Cuisine: Mexican
Ingredients: 2 can(s) black beans, rinsed and drained; 1 can(s) white shoepeg corn, drained; 2 stalk(s) celery, diced; 1 medium purple onion, diced; 2 - avocado, peeling removed and diced; 2 tablespoon(s) cilantro, fresh, chopped; 1 - jalepeno, diced, seeds omitted; DRESSING:; 3 tablespoon(s) red wine vinegar; 1/3 cup(s) olive oil, extra virgin; 1 1/2 teaspoon(s) cumin; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper

review

Private Recipe by

Belinda "B"

@bburg

Prairie Grove, AR

Great, simple appetizer. Of course, you can always omit the chopped jalepenos if you want. Serve with tortilla chips or toasted pita bread.

yield 12 people or more

prep time 10 Min

method No-Cook or Other

Ingredients For black bean salsa

2 can

black beans, rinsed and drained
1 can

white shoepeg corn, drained
2 stalk

celery, diced
1 md

purple onion, diced
2

avocado, peeling removed and diced
2 Tbsp

cilantro, fresh, chopped
1

jalepeno, diced, seeds omitted
DRESSING:
3 Tbsp

red wine vinegar
1/3 c

olive oil, extra virgin
1 1/2 tsp

cumin
1/2 tsp

salt
1/4 tsp

pepper

How To Make black bean salsa

1
Mix black beans, corn, celery, onion, avacado, cilantro & jalepeno together in a bowl

2
Mix the dressing together in the order given
3
Pour the dressing over the other mixture stir, place in a glass container and refrigerate overnight
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